Dairy Free Cake Batter Ice Cream
This cheerful frozen dessert is creamy, colorful, and easy to enjoy. It brings a festive touch to birthdays, celebrations, or everyday treats.
Equipment
- electric mixer
- 9x5-inch loaf pan
- microwave-safe plate
Ingredients
- 3/4 cup Dairy Free Vanilla Cake Mix
- 2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
- 1 can (11.25 oz) Sweetened Condensed Coconut Milk
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1/4 tsp Salt
- 1/3 cup Dairy Free Rainbow Sprinkles
Instructions
- Spread the cake mix on a microwave safe plate and microwave for about 1 minute, stirring every 20 seconds, until it reaches 165F. Let it cool completely.
- Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.
- Whisk the sweetened condensed coconut milk with the cooled cake mix, vanilla, almond extract and salt until completely smooth with no lumps.
- Fold the cake batter mixture into the whipped coconut cream until no streaks remain.
- Add the sprinkles and fold just 3-4 times so the colors do not bleed.
- Transfer to a 9x5 inch loaf pan, scatter extra sprinkles on top, cover and freeze for at least 6 hours.
- Let the ice cream sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 446kcalCarbohydrates: 37gProtein: 2gFat: 31g